Food Engineering (with Thesis)

Master's Degree - Instıtute Of Natural And Applıed Scıences
Information About Program

2024 - 2025 Year Course Catalog

Code Name Term Duration (T+A) ECTS National Credit C/E
GM0015 Wheat Milling Technology Fall 3-0 6 3 Elective
GM0016 Cereal Extrusion Products Spring 3-0 6 3 Elective
GM0018 Sugared Bakery Products Spring 2-2 6 3 Elective
GM0019 Shelf Life in Foods Fall 3-0 6 3 Elective
GM002 Oil Processing Technology Spring 3-0 6 3 Elective
GM0020 Processed Meats Spring 2-2 6 3 Elective
GM0021 Phenolic Compounds & Antioxidants in Foods Fall 3-0 6 3 Elective
GM0022 Monopolical and Rheological Properties of Foods Spring 3-0 6 3 Elective
GM0023 Use of Industrial Waste Oil and the Waste Management Fall 3-0 6 3 Elective
GM0024 Frying Oil Production Technology and Frying Process Spring 3-0 6 3 Elective
GM0025 Fall 3-0 6 3 Elective
GM0026 Food Emulsions Spring 3-0 6 3 Elective
GM0028 Advanced Sensory Analysis Techniques Spring 3-0 6 3 Elective
GM0029 Wine Chemistry Fall 3-0 6 3 Elective
GM003 Microwave Use in the Food Industry and the Relationship between Microwave and Microorganism Fall 2-0 6 2 Elective
GM0030 ISO/IEC 17025 Laboratory Management System Spring 3-0 6 3 Elective
GM0033 Traditional Dairy Products and Geographical Indication Fall 3-0 6 3 Elective
GM0036 Alcoholic Beverages and Analysis Methods Spring 3-0 6 3 Elective
GM0039 Fall 3-0 6 3 Elective
GM0040 Liquid Milk Technology Spring 3-0 6 3 Elective
GM0042 Developments in the Dairy Industry Spring 3-0 6 3 Elective
GM0046 Spring 3-0 6 3 Elective
GM0048 Spring 3-0 6 3 Elective
GM005 Olive Oil Processing Technology Fall 3-0 6 3 Elective
GM006 Chemistry and Technology of Soft Drinks Spring 3-0 6 3 Elective
GM007 Dehydration Technology of Foods Fall 3-0 6 3 Elective
GM546 Fermentation Biochemistry Spring 3-0 6 3 Elective
GM554 Basic Analysis Methods in Milk and Milk Products Spring 3-0 6 3 Elective
GM567 Aroma Compounds in Foods Fall 3-0 6 3 Elective
GM573 Enzyme Technology Fall 3-0 6 3 Elective
GM584 Fermented Dairy Products Spring 3-0 6 3 Elective
GM602 Enzymes Originates from Microorganisms Spring 2-0 6 2 Elective
GM613 Analytical Quality Control in Cereal Products Fall 2-2 6 3 Elective
GM616 Quality Management Systems in Food Industry Spring 3-0 6 3 Elective
GM628 Modified Oils and Fats and Production Technologies Spring 3-0 6 3 Elective
GM632 Aroma Biotechnology Spring 3-0 6 3 Elective
GM634 Microbial Genetics and Genetic Manipulations Spring 3-0 6 3 Elective
GM644 Odor and Taste defects in Foods(off-flavor) Spring 3-0 6 3 Elective
GM647 Analitic Quality Control of Edible Oils Fall 2-2 6 3 Elective
GM652 Fermented Vegetable Products Spring 3-0 6 3 Elective
GM661 Analysis Methods of Aroma Compounds Fall 3-0 6 3 Elective
GM663 Advanced Instrumental Analysis Methods Fall 3-0 6 3 Elective
GM665 Yeast Physiology and Biotechnology Fall 3-0 6 3 Elective
GM666 Separation and Purification Techniques in Biotechnology II Spring 2-2 6 3 Elective
GM667 Physiology and Biotechnology of Lactic Acid Bacteria Fall 3-0 6 3 Elective
GM674 Traditional Meat Products Technology Spring 3-0 6 3 Elective
GM679 Sensory Analysis Methods and Panelist Training Fall 3-0 6 3 Elective
GM685 Downstream Processing in Biotechnology I Fall 2-2 6 3 Elective
GM691 Poultry Meat Processing Fall 3-0 6 3 Elective
GM693 Technology of Meat Processing and Improving Meat Quality Fall 3-0 6 3 Elective
BYEGM3 Scientific Research Techniques and Publication Ethics Fall 3-0 6 3 Compulsory
BYEGM4 Scientific Research Tech. and Publication Ethics Spring 3-0 6 3 Compulsory
YLGM701 Special Area Course Fall 5-0 6 0 Compulsory
YLGM702 Special Area Course Spring 5-0 6 0 Compulsory
YLGMS701 Seminar Fall 0-0 6 0 Compulsory
YLGMS702 Seminar Spring 0-0 6 0 Compulsory
YLGMT701 Thesis Work Fall 0-0 24 0 Compulsory
YLGMT702 Thesis Work Spring 0-0 24 0 Compulsory